Texas Caviar

By marlene

Ingredients

• 2 -16 ounce cans black eyed peas or black beans
• 1 red bell pepper chopped
• 2-16 ounces cans whole kernel white corn
• 1 yellow bell pepper chopped
• 1 green bell pepper chopped
• 6 tomatillos optional
• 1 large purple onion chopped
• 6 jalapenos seeded and chopped
• 6 Roma tomatoes
• 1 large clove garlic crushed
• 3 tsp salt
• 2 tsp pepper
• 1 tbs Tabasco sauce
• 1/2 cup red wine vinegar
• 1/2 cup vegetable oil

Preparation

Step 1

Drain and rinse beans and corn. Combine in a large bowl with chopped peppers, onions, tomatillos and tomatoes. Mix oil, vinegar, Tabasco, salt and pepper. Pour over salad and stir gently to coat. Refrigerate for several hours to overnight before serving.